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Asian Slaw Recipe

This crunchy and refreshing Asian slaw recipe is packed with vibrant veggies and tossed in a tangy sesame-ginger dressing. It's the perfect side dish for summer barbecues, potlucks, or a light lunch!
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Ingredients Equipment Method

Ingredients
  

  • For the Slaw:
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 1/2 cup chopped cilantro
  • 3 green onions sliced
  • 1/4 cup toasted sesame seeds optional
  • For the Dressing:
  • 1/4 cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tbsp grated fresh ginger
  • 1 clove garlic minced
  • 1 tsp sriracha or chili paste optional

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Whisk
  • Sharp knife or mandoline

Method
 

  1. Prepare the vegetables:
  2. Thinly slice or shred the cabbage, carrots, and bell pepper. Place all the vegetables into a large mixing bowl. Add the chopped cilantro, green onions, and sesame seeds (if using).
  3. Make the dressing:
  4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until well combined.
  5. Toss the slaw:
  6. Pour the dressing over the prepared vegetables. Toss well to ensure everything is evenly coated.
  7. Chill and serve:
  8. Refrigerate the slaw for at least 15–20 minutes before serving to let the flavors meld. Serve cold as a side dish or topping.